Oh man, you haven’t lived until you’ve tried these Canelones de atún fresco con bechamel de calabacín! They are out-of-this-world delicious! Picture tender tubes of pasta stuffed with fresh tuna and smothered in a creamy bechamel sauce made with zucchini. It’s a match made in heaven!
Here’s what you’ll need:
For the canelones:
- 500g fresh tuna
- 12 canelones pasta tubes
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 zucchini, grated
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
For the bechamel sauce:
- 2 cups milk
- 2 tablespoons flour
- 2 tablespoons butter
- 1 pinch of nutmeg
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 180°C.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until translucent.
3. Add the grated zucchini and cook for a few minutes until softened.
4. Add the fresh tuna and cook until it flakes easily with a fork.
5. Remove from heat and let it cool slightly. Then, stir in the Parmesan cheese and season with salt and pepper.
6. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute.
7. Gradually whisk in the milk, making sure there are no lumps. Cook until the sauce thickens, then season with nutmeg, salt, and pepper.
8. Fill each canelone pasta tube with the tuna mixture and place them in a greased baking dish.
9. Pour the bechamel sauce over the filled pasta tubes, making sure they are well covered.
10. Bake in the preheated oven for about 25 minutes or until the top is golden and bubbly.
How to prepare:
All right, here’s the deal. Start by preheating your oven to 180°C. Then, get out your trusty skillet and heat up some olive oil over medium heat. Throw in the chopped onion and minced garlic, and let them cook until they become all translucent and delicious-smelling.
Now, here’s where it gets interesting. Grab that zucchini and grate it up nice and fine. Add it to the skillet and let it cook for a few minutes until it’s all soft and squishy.
Okay, now it’s time for the fresh tuna. Add it to the skillet and cook it until it’s flaking apart like a dream. Once it’s done, take it off the heat and let it cool down a bit. Then, mix in that Parmesan cheese and season it up with some salt and pepper to your taste.
While that’s cooling, let’s make the bechamel sauce. Melt some butter in a separate saucepan over medium heat. Stir in the flour and let it cook for a minute. Then, gradually whisk in the milk, making sure there are no lumps. Keep stirring until the sauce thickens up nicely, and then season it with a pinch of nutmeg, salt, and pepper.
Alright, back to the canelones. Take your cooled tuna mixture and start spooning it into those pasta tubes. Fill them up nice and full, and then place them in a greased baking dish.
Last but not least, pour that luscious bechamel sauce all over the filled pasta tubes. Make sure they’re completely covered, then pop the whole shebang in the oven and bake it for about 25 minutes or until the top is golden and bubbly.
Preparation time:
This recipe takes about 45 minutes to prepare.
Servings:
This recipe serves 4 people.
Nutrition Facts:
Calories: 450 per serving
Protein: 35g per serving
Carbohydrates: 40g per serving
Fat: 15g per serving
Tips:
Here are a few tips to make your Canelones de atún fresco con bechamel de calabacín even more amazing:
- Use the freshest tuna you can find for the best flavor.
- Feel free to add some extra veggies to the filling, like diced bell peppers or mushrooms.
- If you’re feeling adventurous, sprinkle some grated Gruyere cheese on top of the bechamel sauce before baking.
- To make this dish vegetarian-friendly, simply omit the tuna and add more veggies or your favorite plant-based protein.
- Serve with a fresh green salad on the side for a complete meal.
FAQs:
Q: Can I make this recipe ahead of time?
A: Definitely! You can assemble the canelones a day in advance and refrigerate them until you’re ready to bake. Just make sure to add a few extra minutes to the baking time since they’ll be cold.
Q: Can I freeze the leftovers?
A: Absolutely! Just let the canelones cool completely, then transfer them to an airtight container or freezer-safe bag and pop them in the freezer. They’ll keep for up to 3 months. To reheat, let them thaw in the fridge overnight and then bake in a preheated oven until heated through.
Q: Can I use canned tuna instead of fresh?
A: While fresh tuna is definitely the star of this recipe, you can use canned tuna in a pinch. Just make sure to drain it well before adding it to the skillet.
Q: What can I serve with canelones?
A: Canelones are quite rich, so they pair perfectly with a light salad or some steamed vegetables. You could also serve them with a side of crusty bread to soak up all that delicious bechamel sauce!
Enjoy! And let me know if you come up with any fun variations or twists on this classic recipe.
